Fast and Fresh Meatballs with Zucchini and Tomatoes Recipe Only $1.92 a Serving
A comfort classic get a delicously easy makeover
Paired with spaghetti and tomato sauce, meatballs are a comfort food classic. My Italian-American grandmother often made her famous meatballs and gravy (read: tomato sauce!) for our Sunday gatherings. They were so tender and delicious. While I do make her recipe to this day, sometimes I like to mix things up. And this Meatballs with Zucchini and Tomatoes recipe really fits the bill. Plus, at only $1.92 per serving, what’s not to love.
Thanks to fresh oregano, garlic and tangy feta, our tasty two-bite treats go Greek with this recipe. To ensure meatballs turn out extra moist and tender, we soak bread in water, then stir in egg, garlic and herbs. When making meatballs, it’s key to brown them on the stove top first. This step locks in juices and adds another layer of flavor. We finish them off in the oven with juicy cherry tomatoes and zucchini. Give it a try, then leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 slices white bread (2 oz.), torn into small pieces
- 1 lb. ground beef
- 1 egg
- 1 clove garlic, minced
- 1 Tbs. chopped fresh oregano + additional
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 zucchini (11 oz.), cut into 3/4"-thick slices
- 3 tsp. olive oil
- 2 cups cherry tomatoes
- 1/2 cup crumbled feta
- Lemon wedges (optional)
Instructions
PrintHeat oven to 400°F. Coat rimmed baking sheet with cooking spray. In bowl, combine bread and 1/4 cup water; let stand 5 min. Add ground beef, egg, minced garlic, 1 Tbs. chopped oregano, salt and pepper to bread mixture; mix until combined. Divide into 20 portions; shape each into meatball.
Coat 12" nonstick skillet with cooking spray; heat over medium heat. In 2 batches, add and cook meatballs, turning until browned, 5–6 min. per batch. In bowl, toss zucchini with 11/2 tsp. olive oil; place in single layer over half of baking sheet. Place meatballs on other half. Toss tomatoes with remaining 11/2 tsp. olive oil; reserve.
Bake meatballs and zucchini until meatballs are no longer pink in centers and zucchini is tender, 15–18 min., adding tomatoes during last 10 min. of cooking time. Sprinkle with cheese. If desired, garnish with fresh oregano and lemon wedges.
Nutrition
- Calories: 310
- Fat: 14 gram
- Saturated Fat: 5 gram
- Protein: 32 gram
- Carbohydrate: 13 gram
- Fiber: 2 gram
- Cholesterol: 135 mg
- Sugar: 5 gram
- Sodium: 470 mg
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